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http://www.thespicehouse.com/spices/curing-salt |
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Did you use light or dark? |
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Could be salt. Because I paid $9, can you find it somewhere cheaper than $9 FMB?
I ordered it from that link I just posted. |
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It was the salt. I like $13.50 a pound a lot better than I like $9 for a quarter pound. Part of this, for me, is to make it at least a somewhat cost effective alternative to the crappy stuff we're now spending $4 and more a pound on, so every bit helps.
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I was going to corn some briskets. I took one look at the price of the briskets, laughed, and decided that I'd stick with the commercially made corned beefs for about 1/3-1/4 the price. |
So I'm making bacon again, but I'm going to take part of this 12-pound belly and not cure/smoke it.
Any ideas for what to do with pork belly besides make it into bacon? |
Has anybody used raw sugar in the cure? I think that would be a good in a cure?
How about peppered bacon? |
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